Dietary tofu intake and long-term risk of death from stroke in a general population

Ho N. Nguyen, Naoko Miyagawa, Katsuyuki Miura, Nagako Okuda, Katsushi Yoshita, Yusuke Arai, Hideaki Nakagawa, Kiyomi Sakata, Toshiyuki Ojima, Aya Kadota, Naoyuki Takashima, Akira Fujiyoshi, Takayoshi Ohkubo, Robert D. Abbott, Tomonori Okamura, Akira Okayama, Hirotsugu Ueshima

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3 Citations (Scopus)

Abstract

Background & aim: Although dietary soy intake is linked with health benefits, a relation with stroke has not been established. The present study examined the association between the intake of tofu, the richest source of dietary soy, with stroke mortality in a general population cohort of Japanese men and women. Methods: Data comprise 9244 Japanese enrolled in the National Nutrition Survey of Japan in 1980. Participants were free of cardiovascular disease and followed for 24 years. Dietary intake was estimated from 3-day weighed food records. Multivariable Cox regression models were used to estimate hazard ratios across levels of tofu intake. Results: During follow-up, there were 417 deaths due to stroke (88 cerebral hemorrhage [CH], 245 cerebral infarction [CI], and 84 of other subtypes). Among all men, and in women aged 65 years or more, tofu intake was unrelated to each form of stroke. For young women (<65 years of age), a significantly lower risk of CH in the top versus bottom quartile of tofu intake was observed (Multivariable-adjusted HR = 0.26, 95% CI: 0.08-0.85). Conclusions: In this large prospective study with long follow-up of Japanese men and women, consumption of tofu was unrelated to the risk of stroke except for CH in women <65 years of age. Whether the association in younger women is real or due to chance alone warrants further study.

Original languageEnglish
JournalClinical Nutrition
DOIs
Publication statusAccepted/In press - 2016 Apr 25

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Keywords

  • Cerebral hemorrhage
  • Cerebral infarction
  • Cohort study
  • Soy foods
  • Stroke mortality
  • Tofu

ASJC Scopus subject areas

  • Nutrition and Dietetics
  • Critical Care and Intensive Care Medicine

Cite this

Nguyen, H. N., Miyagawa, N., Miura, K., Okuda, N., Yoshita, K., Arai, Y., Nakagawa, H., Sakata, K., Ojima, T., Kadota, A., Takashima, N., Fujiyoshi, A., Ohkubo, T., Abbott, R. D., Okamura, T., Okayama, A., & Ueshima, H. (Accepted/In press). Dietary tofu intake and long-term risk of death from stroke in a general population. Clinical Nutrition. https://doi.org/10.1016/j.clnu.2016.11.021